This is your fault, Meg!

Megnut started this whole thing. Damn. But I have to say it’s exciting to be here. So much activity here. The salon piece, I see has now generated 143 letters—some interesting ones even amongst all the petty bitching and nastiness. About nastiness—I’m not a big fan of it, though some bloggers can be funny in their nastiness, such as Regina Schrambling at gastropoda—I imagine from reading her blog that it might be kind of scary to actually be Regina Schrambling (unlike say being John Malkovich), but I can’t help checking in on Wednesdays for the dirt and bile (I figure I can always wash afterward). I don’t like that it’s so ultra-insider that she doesn’t name names or instead uses nicknames; anonymity and meanness always have an element of cowardice to them (mainly in the area of anonymous posting, which I loathe, but even though schrambling is not anonymous, using pseudonyms carries with it an element of the personal grudge vented in a public space). Schrambling was once snide about something I’d written for the Times (her former employer which she attacks venomously and regularly) and she was also kind enough to get a correction into the LATimes, for whom she writes, when she got a fact about one of my books wrong (even though the error was so minor this wasn’t necessary), which was uncommonly nice of her.

One of her favorite piñatas is Frank Bruni, whom she calls panchito. I’ve met Frank, think he’s very smart and good at what he does, and I like HIS blog. Blogs by people who write for a living can be but are not necessarily interesting simply because they’re pros. I like Bruni’s blog because I’m fascinated by his work and love the behind the scenes glimpses of his life as the times restaurant critic. There’s a news-worthiness tone and purpose to his posts, so I always feel grounded when I’m there. Same with kate at accidentalhedonist, though she’s not a professional food writer (as far as I know—she could well be—are you kate? I don’t know anything about you!)

But perhaps the most interesting pattern to watch in the food blogging world, for me, someone who’s been writing mainly books for the past decade, is the power of voice. This subject is discussed at tedious and unhelpful length by college writing profs in nasal monotone, but it is one a main reasons for any blog’s popularity–even those simply trafficking in cool stuff on the internet. For those blogs that are narrative based, voice is something that only comes from either writing a lot and/or having a very strong sense of self, and a self that is compulsively readable. Amateur gourmet is a great example of a blog that has a genuine and unique “voice.” Another example of a great voice is that of David Lebovitz. There are too many to mention. My biggest concern is that there will soon be too many to have the time to listen to.

And of course there’s the excellent Megnut! I love megnut for its curiosity and generosity and intelligence. Thank you, Meg for your invitation to blog on your site last summer, and thanks to those who’ve encouraged me to be here—I’m glad I am. At the very least, i’ll have an immediate place to vent about the appalling and embarrassing behavior of that Bourdain character.

Welcome! Now get yourself a good rss reader on the double, if you don’t already. It’s the only way to keep up with lots of blogs, which are my “daily read”. Now if the newspaper had a daily food section it might be different….

Dave Loomis

Do I have to be a foodie to post here or can I just really like good food? Also, my vocabulary is somewhat limited, so if you could actively link big words to dictionary.com I’d appreciate it. Have fun, Mike!

Marcy

kristin

Great blog Michael! Really enjoyed the piece in Salon.It is a sad commentary about the direction this country could be going in. Just what we need, the government (even if it is at an individual state level) telling us with what we should and should not eat. Don’t let Bourdain get you into too much trouble.

corycm

Glad to see you’re going to have a regular blog up. I’m a big fan of your books and have enjoyed your posting at Megnut (thank you, Meg, it is your fault after all). I look forward to what’s coming up.

Next step: get Bourdain to start posting. Or guest posting. Or running a post route. Or eating Post Toasties. Something like that.

Joel McNeely

Michael,

Outstanding that you are blogging! I’m a fan of the books and cracked up at the hilarious No Reservations lost weekend episode. Bourdain spilling his wine at Bouchon was priceless.

I’m a composer for films and an amateur but fervent cook. I’m constantly struck by how similar composing and orchestrating are to cooking. ( different elements and combinations coming together to make something new.) Have you ever ruminated on the similarities between food and music?

Michael: Thanks for the kind words (and hope you don’t have to wash after reading my site, like you do after reading Regina’s). Your posts at Megnut were great–some of the best reading on the web. Looking forward to lots more.

Celeste

Dear Michael,
When you were on Ming’s show you made homemade bacon. You mentioned on that show that nitrites and nitrates are different.Ming’s recipe does not list which one you used in the rub. you said one was suspected to be dangerous, but you were using the one that is not suspected of causing cancer. Can you please tell me which one is dangerous and which one is not. Does this make any sense to you? Thank you, in advance

Damn, it’s about time. I am a huge fan of your writing, not just the chef books. Getting to see you act out with Bourdain was awesome, I worked with him before he punked out and became one of them frou frou writers :-p

Congrats on the site, I really hope you keep up with it. Either that, or I’m going to call Tony and make him unleash the monkey hordes to make you write more books.

YLC

I just linked you from Megnut and her announcement is…was great about your new blog. Remember–I am your Biggest Fan and I am always interested in what goes on in that tiny little head of yours.
ILY
YLC

Welcome to the blogosphere. I’ve so enjoyed reading your posts over at Meg’s. You’re fighting the good fight and giving an articulate voice to what really needs to be said about the food industry. I look forward to what comes next on your blog.

PS Might I suggest that you include a link in your sidebar to the archive of your posts at MegNut?

BobdG

Thank-you for explaining Regina Schrambling’s blog to me. I’m relatively new to the foodie world and although something compels me to keep reading her, I don’t always get her. I thought maybe I was just dumb. Now I know that I’m not dumb, I’m just not in the know. Well, at least in the case of Ms. Schrambling’s blog.

James Beard

Thank-you for explaining Megnut’s blog to me. I’m not relatively new to the foodie world and although something compels me to keep reading her, I don’t always get her. I thought maybe I was just dumb. Now I know that I’m not dumb, I’m just not in the know. Well, at least in the case of Ms. Hourihan’s blog.

Wow! Great to find you here. Welcome to the food blogging community (it really is one). I hesitate to recommend Kiplog (http://kiplog.com/food/foodlinks.htm) since I think he tracks over 1000 food blogs now.

I’m already liking your free and easy style here and particularly loved what you wrote about Judy Rogers at Zuni.